Preheat the oven to 350 degrees.
In a large bowl, mix the oat flour and almond flour.
Add the date paste, applesauce, vanilla, and nondairy milk, and stir into a thick batter.
Portion 1/3 cup of batter into each lined cup, and bake the cupcakes for 20 minutes.
While the cupcakes are baking/cooling, make the frosting.
To make the whipped cream, open the cans of coconut cream and carefully scoop the solidified portion on top out into a bowl. You can discard the leftover liquid or save it to use in whatever way you'd like.
Whip the coconut cream with a hand mixer until light and fluffy (mine took about 4 minutes). I like mine unsweetened because the cake is sweet enough for me, but feel free to add a bit of liquid stevia to keep the smooth texture and add a bit of sweetness.
Spread or pipe the whipped cream onto the cooled cupcakes and enjoy!
Store leftovers in the refrigerator.
